This macaroni salad is ideal for a picnic since it pairs well with baked beans and any grilled or barbecued meat.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package macaroni
- 1 ½ cups ranch dressing
- ½ cup mayonnaise
- 1 (6 ounce) can small pitted black olives, juice reserved
- 1 tablespoon garlic powder
- 1 tablespoon adobo seasoning
- ground black pepper to taste
- 2 (6 ounce) cans solid white tuna, drained and crumbled
- 1 small red bell pepper, chopped
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool completely, about 30 minutes.
- Mix ranch dressing, mayonnaise, 2 tablespoons reserved olive juice, garlic powder, adobo, and pepper together in a bowl.
- Pour dressing mixture into cooled macaroni. Add olives, tuna, and red bell pepper to macaroni; stir well to combine. Chill until serving.
Nutrition Facts
| Calories | 611 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 720 mg |
| Sugars | 4 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
It’s a really nice tuna macaroni salad. I liked the dressing, but I cut the garlic powder by more than half and I didnt use any olive juice. Also, it made too much dressing for me, so I saved the leftover for another use.